Pós colheita de bananas-maçã submetidas ao 1-MCP e armazenadas á temperatura ambiente

Pinheiro, Ana Carla Marque; Boas, Eduardo Valério de Barros Vilas; Mesquita, Caroline Teixeira; Doll, Ellen Toews

doi:10.1590/s1413-70542006000200019

Cited by 3 publications

(3 citation statements)

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“…These averages ranged from 1.43 to 4.18 (Table 3), with values similar to those found by Jesus et al (2004) (1.60 to 4.09) for fruits at stage 6. Pinheiro et al (2006) also found a significant increase in pulp-to-peel ratio of fruits at stage 7 compared to fruits at stage 3. The cultivar Ouro had the highest pulp-to-peel ratio when ripe and, consequently, greater pulp weight.…”

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confidence: 64%

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Physical, Chemical and Morphological Characteristics of Banana Cultivars Depending on Maturation Stages

et al. 2017

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The objective of this work was to morphologically characterize 15 banana cultivars and assess the physical and chemical characteristics of their fruits at two maturation stages, unripe (pre-climacteric) and ripening. The plants were evaluated regarding their pseudostem height and diameter, petiole length, leaf blade length, width and length-to-width ratio. The cultivar Ouro had fruits with lower diameter, total length, market weight and fresh weight at both stages, and also firmer pulp when they were unripe. The cultivar Caru-Roxa had higher fresh fruit and pulp weights, and the cultivar Terrinha had the highest percentage of pulp dry weight percentage in unripe and ripe fruits. The cultivars Maçã and Ouro had higher pulp-to-peel ratio in unripe fruits. The ripe peels had lower fresh weight and thickness and higher dry weight percentage compared to unripe peels. The fruit peel of the cultivar Marmelo had the highest fresh weight at both stages. The cultivars Marmelo and Maçã had higher percentage of peel dry weight percentage at both stages. The unripe pulp had lower soluble solids. The titratable acidity in the pulp increased with ripening. The average plant height ranged from 2.25 to 6.15 m. The cultivars that had the largest pseudostem diameters had also the highest heights, except the Prata-Anã and Prata-Graúda. The cultivar and maturity stage influenced all the characteristics evaluated in fruits, except the total and market lengths, which did not vary with the ripening of fruits.

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confidence: 64%

“…The ripe pulp had a considerable increase in titratable acidity compared to the unripe pulp (Table 6), which was also observed by Nascimento Junior et al (2008). However, Pinheiro et al (2006) found little color variation between stages 3 and 7 for cultivar Maçã.…”

Section: Cultivarsmentioning

confidence: 82%

Physical, Chemical and Morphological Characteristics of Banana Cultivars Depending on Maturation Stages

et al. 2017

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“…Also, from studies carried out on ‘Williams’ bananas, it was found that 300 nL L −1 1‐MCP was less effective when applied to an advanced stage of ripening at harvest compared to unripe fruits . Despite these positive results, 1‐MCP has often compromised the harmonious sequence of events characterizing banana ripening . De Martino et al observed that fruits treated with 200 nL L −1 1‐MCP lost their ability to recover natural ripening following commercial treatment with ethylene; in fact, these fruits had an opaque and patchy color with symptoms of browning/graying of the skin.…”

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confidence: 99%

Simultaneous application of ethylene and 1-MCP affects banana ripening features during storage

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Bartoloni

et al. 2014

J. Sci. Food Agric.

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Amadurecimento de bananas 'maçã' submetidas ao 1-metilciclopropeno (1-MCP)

et al. 2007

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RESUMO -Objetivou-se avaliar o efeito do 1-MCP, em diferentes tempos de aplicação, sobre amadurecimento e atributos de qualidade da banana 'Maçã'. Utilizou-se um delineamento experimental inteiramente casualizado (DIC), em esquema fatorial 3x5, ou seja, avaliaramse as bananas em três diferentes graus de coloração da casca (grau 2: 100% verdes; grau 4: mais amarelas que verdes; grau 7: completamente amarelas, com pontuações marrons) e cinco tempos de aplicação de 50 hL. L-1 de 1-MCP (0-controle; 6; 9; 12 e 24 horas). O experimento foi conduzido com três repetições constituídas por três buquês, com quatro frutos cada. Os dados obtidos foram submetidos à análise de variância (ANOVA) e ao teste de Tukey, e regressão polinomial, quando conveniente. O 1-MCP foi aplicado nos frutos no grau 2 de coloração da casca, na concentração de 50hL.L -1 , a 25±1ºC. Os frutos, após aplicação, foram armazenados a 25±1ºC e 80±5% UR e avaliados, quanto ao teor de sólidos solúveis (SS) e açúcares solúveis totais (AST), pH e cor da casca, nos graus 2; 4 e 7 de coloração e também a taxa respiratória, que foi acompanhada diariamente. A aplicação de 50nL.L -1 de 1-MCP atrasou o início do amadurecimento de bananas 'Maçã', conforme as primeiras mudanças visíveis na coloração da casca de verde para amarela, em aproximadamente 9 dias. Observou-se também retardo na ascensão e diminuição da taxa respiratória, de aproximadamente 50%, no ponto máximo do climatério, nos frutos submetidos ao 1-MCP, durante o amadurecimento. O 1-MCP a 50hL.L -1 , em qualquer tempo de aplicação, retardou o amadurecimento de bananas 'Maçã' sem afetar os atributos de qualidade valor b * (cor da casca), os teores de sólidos solúveis, açúcares solúveis totais e pH. Termos para indexação: pós-colheita, taxa respiratória, coloração, qualidade, Musa sp. RIPENING OF 'APPLE' BANANA SUBMITTED TO 1-METHYLCYCLOPROPENE (1-MCP)ABSTRACT -This work aimed to evaluate the effect of 1-MCP, at different of application times, under ripening and quality attributes of 'Apple' banana. The experiment was carried out in a completely randomized design in factorial 3x5, evaluating the three different degrees of the banana's peel color ( degree 2: completely green; degree 4: more yellow than green; degree 7: completely yellow with brown spots) and five application times of 50 ηL. L-1 of 1-MCP (0-control, 6, 9, 12 and 24 hours), with three replicates consisted by 3 bunches with 4 fruits in each one. The data collected were submitted to variant analysis (ANOVA), to the Tukey test, and, when necessary, to polinomial regression. The 1-MCP was applicated on degree 2 of peel color fruits, at 50ηL.L -1 and 25±1ºC. After application, fruits were stored at 25 + 1°C and 80 + 5% RH and their soluble solid (SS), content and total soluble sugars (TSS), pH and peel color were evaluated in degrees 2, 4 and 7 of peel color, and also the respiration rate that was evaluated daily. The 1-MCP at 50nL.L -1 application delayed the start of the ripening of 'Apple' bananas in approximately 9 days, based on the first vi...

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Pós colheita de bananas-maçã submetidas ao 1-MCP e armazenadas á temperatura ambiente

Cited by 3 publications

References 5 publications

Physical, Chemical and Morphological Characteristics of Banana Cultivars Depending on Maturation Stages

Physical, Chemical and Morphological Characteristics of Banana Cultivars Depending on Maturation Stages

Simultaneous application of ethylene and 1-MCP affects banana ripening features during storage

Amadurecimento de bananas 'maçã' submetidas ao 1-metilciclopropeno (1-MCP)

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